Creamy Seafood Chowder (Printable)

Hearty chowder with tender seafood, potatoes and creamy broth for a warm, satisfying meal.

# Ingredient List:

→ Seafood

01 - 9 oz shrimp, peeled and deveined
02 - 9 oz skinless white fish fillets (e.g., cod or haddock), cut into bite-sized pieces
03 - 7 oz sea scallops, cleaned
04 - 5 oz cooked mussels or clams, shells removed (optional)

→ Vegetables

05 - 2 tbsp unsalted butter
06 - 1 medium onion, finely diced
07 - 2 celery stalks, diced
08 - 2 medium carrots, diced
09 - 2 medium potatoes, peeled and diced
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh parsley, chopped (plus extra for garnish)

→ Liquids and Dairy

12 - 3 cups fish stock or seafood broth
13 - 1 cup whole milk
14 - 1 cup heavy cream
15 - ½ cup dry white wine

→ Seasonings

16 - 2 tbsp all-purpose flour (or gluten-free flour)
17 - 1 bay leaf
18 - ½ tsp dried thyme
19 - ¼ tsp smoked paprika
20 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrots; cook for 5 minutes until softened.
02 - Stir in minced garlic and sauté for an additional 1 minute.
03 - Sprinkle flour over vegetables and stir well to coat. Cook for 2 minutes, stirring constantly.
04 - Gradually pour in white wine, stirring to deglaze the pot. Add fish stock, diced potatoes, bay leaf, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
05 - Add cut white fish and sea scallops to the pot, simmer gently for 3 minutes.
06 - Incorporate shrimp and, if used, mussels or clams. Simmer for 2-3 minutes until all seafood is opaque and cooked through.
07 - Stir in whole milk and heavy cream. Warm gently over low heat without boiling. Season with salt and freshly ground black pepper to taste.
08 - Remove bay leaf, stir in chopped parsley, ladle into bowls, garnish with additional parsley, and serve hot.

# Expert Advice:

01 -
  • It tastes like a coastal bistro dish but comes together in under an hour on a weeknight.
  • The seafood stays tender and sweet instead of rubbery, thanks to gentle simmering at the end.
  • Leftovers somehow taste even better the next day once all the flavors have mingled.
  • You can swap in whatever seafood is freshest or on sale without losing any of the richness.
02 -
  • Don't let the chowder boil once you've added the cream, or it can curdle and lose that silky texture.
  • Add seafood in stages based on cooking time, fish and scallops need more time than shrimp.
  • If the chowder feels too thick, thin it with a splash of stock or milk rather than water.
  • Pat scallops dry with paper towels before adding, excess moisture dilutes the broth.
03 -
  • Make the base a day ahead and add the seafood and dairy just before serving, it reheats beautifully.
  • If you can find it, use smoked salt instead of regular for an extra layer of flavor.
  • Keep a close eye on the shrimp, they go from perfect to rubbery in less than a minute.
  • Taste the broth before adding salt, seafood and stock can be salty enough on their own.

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